H&S Chef Of The Month
Chef Anders J Dorney
Nationality: Irish, German, Swedish, Italian
Interview With H&S Magazine
Who Is Anders J Dorney?
Private Celebrity Chef | 3x SXSW Presenting Chef for FoodTank | Marriott Banquet & Catering Chef.
Based in Los Angeles, CA, I have a deep passion for culinary artistry, honed through years of hands-on experience in kitchens across New York and Los Angeles. My journey began at a young age, working in delis and kitchens, before having the privilege of training under renowned chefs such as Michael Hung and Olivia Hernandez.
For me, cooking is more than just preparing food—it’s an art form. Every ingredient has a story, and I believe the best dishes honour that journey. I take pride in sourcing high-quality, locally sourced ingredients, working closely with butchers and farmers to ensure the freshest flavours. As I always say, “The first bite is with the eyes, and the best ingredient is passion.”
Coming from humble beginnings, I am a testament to hard work and perseverance. My story proves that dedication and passion can pave the way to success, and I hope to inspire young, aspiring chefs to chase their dreams.
Type Of Cuisine?
Modern American Fusion with a Touch of Homestyle Classics.
What Inspired You To Become A Chef?
The freedom and creativity that a kitchen environment provides.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
Mastering the art of multitasking while growing as a mature professional in a way that inspires those around me.
What’s Your Biggest Achievement In The Culinary Industry?
Landing one of the world’s biggest stars as a client.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
The ingredients, by far. Being selective about quality always reflects in the final dish. Food is to be respected.
Recipe Of The Week: Stuffed Brioche French Toast w/ Berry compote & Citrus Whipped Crème
The Citrus Whipped Crème Topping
Ingredients:
• 1 (7.5 -to-8 ounce) container Heavy Cream, at room temperature
• 2–3 tablespoons powdered sugar
• ½ teaspoon vanilla essence (I use vanilla bean paste)
• Zest of – Orange
• Pinch of Smoked Maldon sea salt
The Mixed Berry Compote
Ingredients:
• 2 cups fresh (or frozen) assorted berries
• ¼ cup granulated sugar
• 1 lemon, zested & juiced
• 1 Cinnamon Stick
• 1 Orange Peel
The Brioche French Toast
Ingredients:
• 4 large eggs
• ½ cup whole milk (or milk of choice)
• ½ cup heavy whipping cream
• ¼ cup packed brown sugar
• 1 tablespoon vanilla essence (I use vanilla bean paste)
• ½ teaspoon kosher salt
• ½ teaspoon ground cinnamon
• 4 tablespoons butter
• 1 loaf brioche bread, cut into 8 (1-inch-thick) slices
• Powdered sugar & maple syrup, for serving (optional)
Preparation: The Citrus Whipped Crème Topping
Preparation: The Mixed Berry Compote
Preparation: The Brioche French Toast
In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla essence, salt, and ground cinnamon until smooth. Heat a large skillet or griddle over medium heat and melt 1 tablespoon of butter. Dip each slice of brioche bread into the custard mixture, ensuring both sides are well coated but not overly soaked. Place the bread onto the skillet and cook for 2–3 minutes per side until golden brown and slightly crisp. Repeat with remaining slices, adding more butter as needed.
Plating
On a plate, place your brioche French toast, then dust some powdered sugar and drizzle some maple syrup if desired, top with a dollop of the citrus whipped crème and generously drizzle the mixed berry compote. Enjoy!